This Peanut Butter Cup Fudge is a beautifully smooth and creamy fudge packed with mini peanut butter cups. For serious peanut butter lovers!
I wasn’t planning on posting another recipe featuring mini peanut butter cups so soon after the glorious overindulgence known as Gooey Chocolate Peanut Butter Cup Cookies, but the timing just sort of worked out this way. And also: mini peanut butter cups. And furthermore: fuuuuudge. And in conclusion: YUM.
This is one of my favorite fudge recipes. It’s a “no-beat” fudge, meaning you don’t have to go through the rigmarole of cooking it, cooling it, then beating until your little arm falls off and hoping you get the timing exactly right so that it sets perfectly. Instead, you cook it, stir in some peanut butter, and give yourself giant pats on the back for making such great fudge. The peanut butter adds a nice salty touch, so it’s not too sweet, and unfortunately that means you can eat piece after piece without feeling any pain. If you are a serious peanut butter fan, don’t miss my Chocolate Peanut Butter Cheesecake, Mega Stuffed Peanut Butter Cups and Peanut Butter Cup Popcorn Balls!
🤎 More Easy Candy Recipes
- Easy Microwave Fudge
- Oreo Fudge
- Pumpkin Fudge
- Dirty Coke Fudge
- Champagne White Chocolate Truffles
- Raspberry Truffles
Dude Food Magic Bars
Peanut Butter Cup Ice Cream
Peanut Butter Cup Fudge
- Line a 9×9 pan with foil and spray the foil with nonstick cooking spray.
- Place the cubed butter in a medium saucepan over medium heat, and gently warm it up until it is mostly melted. Once it is almost completely liquid, add the evaporated milk, the granulated sugar, and the salt, and stir until the sugar dissolves. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Bring the mixture to a boil, and once boiling, insert a candy thermometer. Continue to cook the candy, stirring occasionally, until it reaches 236° Fahrenheit (113°C) on the thermometer.
- Once at 236°F, remove the pan from the heat and add the peanut butter, marshmallow cream, and vanilla extract. Stir until the peanut butter and marshmallow cream are incorporated and everything is completely smooth.
- Pour approximately half of the fudge into the prepared pan and smooth it into an even layer. Working quickly, sprinkle half of the miniature peanut butter cups on top of the fudge in the pan. Pour the remaining fudge into the pan, covering the peanut butter cups, and smooth it into an even layer. Sprinkle the rest of the candies on top of the fudge. Once they come into contact with the hot fudge they will start to melt, so try not to disturb them after you’ve sprinkled them on, otherwise the chocolate will smear.
- Let the fudge cool and set at room temperature overnight, or in the refrigerator for at least 3 hours. When set, remove the fudge and peel off the foil backing. Use a large sharp knife to cut the fudge into 1-inch pieces to serve. Wrap the fudge well and store it in an airtight container in the refrigerator for up to two weeks. For the best taste and texture, bring it to room temperature before serving.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
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